Smoking a ham

Discussion in 'The Smokehouse' started by fuelrod, May 30, 2021.

  1. fuelrod

    fuelrod

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    A friend from PA brought us a "local butcher shop" ham. It's smoked, but I'm thinking of cooking it (someday) in the smoker. I'm not sure why I've never done this or even remember hearing a discussion about that. Maybe because (around here) a ham dinner is the Mrs. Department.
    I believe that it's a fresh ham and never been frozen if that's a consideration.
     
  2. Skier76

    Skier76

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    It's been awhile for me and certainly not a cut like you have. I had good luck smoking a precooked ham from the grocery store in my smoker years ago. Had a really nice smokey flavor to it.
     
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  3. BHags

    BHags

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    A "fresh ham" is not smoked or cooked. It's generally a shoulder picnic, or the actual back leg, and will still have the skin on it. If its a "smoked ham", it's generally cooked and already smoked. I'm sure you could smoke it again, but that seems to be overkill.
     
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  4. Smokinpiney

    Smokinpiney

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    I've smoked a few smoked hams before. You're basically just heating it up to temp while adding more flavor. Depending on the wood you use it can end up with an overwhelming smoke flavor. I like to use a nice sticky mopping sauce about halfway through cooking to give it a nice carmelized coating.
     
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